The practice of mushroom dumpling stuffing1i. Mushroom horseshoe lean meat stuffing
Ingredients: mushrooms, pork, corn, water chestnut, cooking wine, soy sauce, raw flour, salt, peanut oil and sugar.
Method:
1. Soak the dried mushrooms in water, then chop them up and put them in a bowl.
2. Wash the pork and cut it into pieces.
3. Put aside the bought corn and cut it into small pieces, chop it up or keep it according to the washing.
4. Wash, peel and chop the horseshoe.
5. Use wine, soy sauce, cornmeal, salt, peanut oil and sugar to make flavor juice in a proper proportion.
6. Put the minced mushrooms, minced meat, minced water chestnut and minced corn into the sauce and mix well.
Second, mushroom radish meat stuffing
Ingredients: lean meat stuffing, white radish, shredded onion, Jiang Mo, peanut oil and salt.
Method:
1. Soak the dried mushrooms in water, then chop them up and put them in a bowl.
2. Wash the white radish, shred it or wipe it into filaments with a silk wiping tool.
3. Add shredded onion, Jiang Mo, sesame oil and salt into the lean meat stuffing and stir well.
4. Add shredded radish and mushroom powder into the meat stuffing, and stir evenly to make the mushroom radish meat stuffing.
Third, mushrooms, corn, leeks and lean meat stuffing.
Ingredients: Lentinus edodes, pork, corn, leek, wine, soy sauce, raw flour, salt, peanut oil and sugar.
Method:
1. Soak the dried mushrooms in water, then chop them up and put them in a bowl.
2. Wash the pork and cut it into pieces.
3. Put aside the bought corn and cut it into small pieces, chop it up or keep it according to the washing.
4. Wash and chop leeks.
How to make mushroom dumpling stuffing delicious?
Mushrooms with different vegetables or meat have different tastes, both in taste and level. So what ingredients should be matched with the mushroom dumpling stuffing?
1, stuffing with some fungi and algae is delicious. Meat fillings should be matched with vegetables rich in dietary fiber and minerals as far as possible, and some foods rich in soluble fiber should be supplemented, such as auricularia auricula, tremella and various algae such as mushrooms, kelp and Undaria pinnatifida. They can improve the taste, help reduce the absorption of cholesterol and fat, and control the rise of blood lipid after eating meat stuffing. Bamboo shoots and dried vegetables can also absorb fat. You can also stuff all kinds of bean products and fish instead of some meat, which is beneficial to reduce the fat content. Jiaozi can also be paired with all kinds of refreshing cold dishes.
2. jiaozi stuffed with mushrooms is delicious, and many mothers may think it is ok to add some protein foods, such as lean meat. Vegetarian stuffing with eggs and vegetables as the main raw materials is healthier. Vegetarian stuffing contains more phosphorus. This kind of stuffing should be matched with green leafy vegetables, shrimp skin, seaweed and other raw materials rich in calcium, potassium and magnesium to promote acid-base balance.
3. If mushrooms are stuffed with lean meat, the lean meat must be chopped. Lean meat and myosin can ooze out and absorb water, making the meat stuffing fully sticky.
4. Dried mushrooms are best matched with vegetables with high water content, which can avoid the loss of water in vegetables to a certain extent. The combination of rape and mushroom is delicious and sweet, and the faint fragrance stimulates salivary glands. It is also best to choose high-fiber ingredients for dumpling stuffing, such as dried seaweed and dried Undaria pinnatifida. ...
Matters needing attention in making mushroom dumpling stuffing
It is not easy to make dumplings with mushrooms. First of all, we should consider which ingredients mushrooms can match to give full play to the highest nutritional value. Secondly, how to make dumpling stuffing is a very patient job, which tests the patience of the producers. When dumpling stuffing is ready, we should consider jiaozi's cooking methods and how to avoid sticking together after cooking. I want to introduce some skills of making mushroom jiaozi.
1, thin stuffing is not the best. When making mushroom dumpling stuffing, thin skin stuffing can easily lead to insufficient carbohydrate intake and excessive meat intake. From the principle of conservation of energy, this is not conducive to nutritional balance.
2, lean meat must be chopped. Lean meat and myosin can ooze out and absorb water, making the meat stuffing fully sticky.
3. Dried mushrooms are best matched with vegetables with high water content, which can avoid the water loss of vegetables to some extent. It is also best to choose high-fiber ingredients for dumpling stuffing, such as dried seaweed and dried Undaria pinnatifida.
4. When kneading dough, adding a little salt can increase the strength of dough and prevent the skin from breaking after cooking.
5. When jiaozi is finished, put it on a plate with warm water for a while, and then put it on the plate, so that it won't stick together.
6. Add some water soaked in pepper and star anise when mixing the meat stuffing, which can not only remove the fishy smell, but also make the meat stuffing fresh and tender.
7. Before wrapping jiaozi, you can quickly freeze the dumpling stuffing in the refrigerator for a while, so there will be no soup when wrapping it. When stuffing meat into jiaozi, you can put a little soaked tea to clear your mouth and remove the fishy smell.
Wrapping method of mushroom dumpling stuffing
Yesterday, how to quickly wrap the mushroom stuffing in jiaozi, using the skills of mothers, was exquisite. Here are some ways to package jiaozi, and interested mothers can also do it.
1, lovely sunflower type. Jiaozi in the shape of a sunflower needs two skins. Take a dumpling skin, wrap it on the table, put in a proper amount of stuffing, enclose the stuffing in a circle, and then cover it with another dumpling skin, and you can seal the edge and freely describe the most beautiful sunflower shape in your heart.
2. Happy little fish. A mother who is not imaginative enough can draw a picture of a small fish in advance, mark all the points in the picture, fold the picture in half, fold it inward, pinch it and fold it inward, pinch it again and repeat it until the other side, and finally seal it. After I tried it, I used jiaozi leather bag and jiaozi as I did just now.
3, the ingot package method. Jin Yuanbao, it was wrapped in chocolate, but now it is filled with stuffing. Put a proper amount of stuffing into the dumpling skin, then fold it into a semicircle, pinch the middle to seal the right half and the left half of the dumpling skin, and then bend the two ends of the jiaozi to the middle. It is not easy to achieve this shape. It is best to have a certain thickness of dumpling skin, but it is also feasible to be too thin. Finally, the jiaozi edges at both ends are pinched hard, so that the semi-circular edges slightly protrude upwards, and you're done.
4. Grid package method. Take a dumpling skin and put it in the palm of your hand, and knead it into a "Tian" shape. Tian-shaped square can be dipped in a little water with your fingers and glued with hot and soft chopped spinach, chopped mushrooms and the like.
5. Crescent Bay. The shape of Crescent Bay is probably to pinch the right corner of dumpling skin, gently push out the endothelium with your right thumb, fold the skin with your index finger, then pinch your right thumb, and repeat the above steps.
Selection of ingredients for mushroom dumpling stuffing
It's a good idea to cook a delicious mushroom jiaozi for your family, but if you want to make it delicious, you naturally have to work hard on the ingredients. The choice of mushrooms and pork should be well controlled, and fresh ingredients can make delicious jiaozi!
1 How to choose mushrooms
The selection of mushrooms must first observe the shape, choose a round shape, the mushroom cover rolls down, and the meat is thicker, so mushrooms must be better. In addition, some details can not be ignored. See if the folds are bright, white, neat and dry. You can see whether the mushrooms are fresh from here. Mushroom stems are short and thick, fresh and tender, and the size is even. When you pinch the handle with your hand, it feels hard, and then it becomes fluffy as before, naturally it is a relatively fresh mushroom. The taste of mushrooms is also very important. Don't buy it if it smells pungent, because it is probably caused by formaldehyde soaking.
2. How to choose pork?
Fresh pork should be bright red, too white or too red. Smell pork, only a little fishy smell. If you smell an obvious odor or odor, it is bad. If you hold down the pork with your hands, you can recover quickly. If it collapses, the meat quality will be worse. Then touch the surface of the pork with your hands. If it is slightly dry or slightly wet, the surface will be fresh without sticking your hands.
Filling method of mushroom jiaozi II
Pork stuffing, mushrooms, dumpling wrappers, cooking wine, salt, chicken essence, starch, chopped green onion, Jiang Mo and sesame.
working methods
1. Prepare materials.
2. Boil the water in the pot, add the washed mushrooms, blanch for about one minute, remove and shower with cold water, and drain for later use.
3. Then, after draining for a period of time, you can squeeze out the water in the mushroom by hand, put it on the chopping board and cut it into cubes with a knife.
4. Take a large bowl, add pork stuffing and diced mushrooms, add cooking wine, salt, chicken essence, starch and chopped green onion Jiang Mo, sprinkle some sesame seeds and mix well.
5. After the minced meat is stirred, add a spoonful of cooking oil and stir well (with cooking oil, the water molecules in the stuffing can't escape, because the oil molecules will wrap the stuffing).
6. Take a dumpling skin and spread it out in the palm of your hand, put the meat stuffing into the dumpling skin, and wipe some water on the edge of the dumpling skin outside (the role of sticking the dumpling skin).
7. Fold the dumpling skin in half, put your hands together, slowly push the outer dumpling skin out of the fold with your left hand, and then pinch it with your right hand.
8. Push and pinch, pinch the whole edge, and jiaozi will be wrapped. If you think this method is troublesome, it is ok to press the two sides of the dumpling skin tightly with your hands (northerners wrap it like this, which is faster).
9. Boil the water in the pot, put it in a jiaozi, push it with a spoon to avoid sticking to the pot, cover it and boil it, add half a bowl of cold water, and then cover it and boil it.
10. Pour half a bowl of cold water, boil it again, open the lid and cook for about one minute. See jiaozi all floating, cooked. You can take it out and start.
Mushroom dumpling stuffing method 3 materials
50g of day lily, one packet of jiaozi, Lentinus edodes 10g, appropriate amount of vegetables, appropriate amount of edible oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of garlic, appropriate amount of ginger and appropriate amount of soy sauce.
working methods
1. Soak daylily and shiitake mushrooms in water for later use. Soak the day lily in cold water for 40 minutes, in warm water for 20 minutes, and in hot water for 10 minutes, according to your own schedule.
2. Wash the vegetables, wrap jiaozi, day lily and mushrooms and soak them for later use.
3. Put the water, ginger slices and oil into the casserole.
4. Cover the pot and stew the soup.
5. stew 10 minute.
6. Add the soaked day lily and mushrooms.
7. Put it in jiaozi.
8. Add seasoning and mix well.
9. Finally, put in the washed vegetables.
10, jiaozi stewed with day lily and mushrooms is ready.
The practice of mushroom dumpling stuffing 4. Introduction of ingredients
Appropriate amount of flour, pumpkin, mushrooms (soaked), pork stuffing, salt, monosodium glutamate, onion, ginger, soy sauce, oyster sauce and sesame oil.
Practice steps
1, main raw materials.
2. Add a proper amount of water to the flour, mix the dough and stir for 20 minutes.
3. Peel the pumpkin, remove the pulp, rub the filaments, chop them, and squeeze out some water for later use.
4. Wash and chop the water-soaked mushrooms for later use.
5, pork stuffing with onion ginger, soy sauce, sesame oil, oyster sauce, stir evenly into pork stuffing.
6. Put the pumpkin stuffing and mushrooms into the stirred meat stuffing.
7. Add salt monosodium glutamate and sesame oil to stir the dumpling stuffing.
8. Roll the dough and wrap it in jiaozi.
9. Cook jiaozi in boiling water. Just cook it.
10, pumpkin and mushroom jiaozi.
Mushroom dumpling stuffing method 5 ingredients
Ingredients: Auricularia auricula 100g, Lentinus edodes 100g, 3 eggs, moderate amount of meat and garlic moss; Accessories: sesame oil, chicken essence, spiced powder, onion and ginger.
step
1. Make up first and wake up.
2. Chop the fungus soaked in advance.
Step 3 cut mushrooms.
4. Cut garlic moss into small dices.
5. Stir-fry the eggs and cut them into pieces.
6. Put oil in the pan and stir-fry the meat for a while.
7. Put all the ingredients into the pot, add salt, chicken essence, sesame oil and five-spice powder, stir well, and start wrapping jiaozi.
8. Wake up, take it out and start wrapping jiaozi.
Tip: put less salt, this trap will not eat salt.